Preparation: Massage into tenderloin olive oil, rosemary leaves, shallots, and saute' dust .
Place in baking dish and bake at 375 degrees for 10 to 20 minutes. (Will be medium rare to medium.)
Remove from oven. Remove from pan and set aside.
Deglaze (scrape) pan with 1/2 cup Cabernet Ssauvignon. In sauce pan combine pear preserves, butter and parsley and simmer. Add deglazed drippings to sauce and reduce. Add 1/3 cup Chardonnay, if needed, for a smooth sauce.
Slice pork into medallions 1/2 inch thick, place on plate and pour sauce on top.